World Flavors Cookbook

Char Kway Teow

Name: Char Kway Teow
Cook time: 10 min
Cuisine: Singapore
Ingredients: 300g fresh flat rice noodles (kway teow) 100g yellow wheat noodles 2 eggs 50g Chinese sausage (lap cheong), sliced 50g cockles (optional) 100g bean sprouts 50g Chinese chives, chopped 2 tbsp lard or oil 2 cloves garlic, minced Sauce: 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp chili paste

Stir-fried flat rice noodles with cockles, Chinese sausage, eggs, and bean sprouts in a dark soy sauce.

Cuisine: Singapore

Ingredients

300g fresh flat rice noodles (kway teow) 100g yellow wheat noodles 2 eggs 50g Chinese sausage (lap cheong), sliced 50g cockles (optional) 100g bean sprouts 50g Chinese chives, chopped 2 tbsp lard or oil 2 cloves garlic, minced Sauce: 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp chili paste

Instructions

1. Heat lard in a very hot wok until smoking. 2. Sauté garlic and Chinese sausage for 30 seconds. 3. Add the noodles and sauce mixture. Stir-fry over high heat to achieve "wok hei" (breath of the wok). 4. Push noodles to the side, crack eggs into the center, and scramble slightly before mixing with noodles. 5. Add bean sprouts, chives, and cockles. Toss for another minute. 6. Serve immediately while piping hot.